Figs in Phyllo

James Bairgrie

There's no need to fear the phyllo: These flaky-crisp crust cups are almost foolproof. All you do is drape ready-made sheets of the pliable pastry around ramekins. Finish off this good-for-you Greek treat with yogurt, honey, and sliced figs.

Total Time: 0:22

Prep: 0:20

Cook: 0:12

Level:
Moderate

Serves:
4

Ingredients

8 sheets fresh or frozen phyllo dough

3 tbsp. melted margarine or butter

1⅓ c. nonfat Greek yogurt

4 tsp. honey

12 fresh, ripe Calimyrna figs

Fresh mint sprigs, for garnish

Directions

Preheat oven to 375°F. On work surface, place 1 sheet phyllo; lightly brush with some margarine. Place second phyllo sheet on top; lightly brush with some margarine. Cut layered phyllo crosswise in half into 2 rectangles. Place 1 rectangle over the other, rotating it so that points of second rectangle are angled slightly away from points of first. Set 6-ounce custard cup or ramekin, right side up, in center of phyllo stack, and gather phyllo up around custard cup to form phyllo shell. (Make sure not to fold any phyllo over edge of custard cup.) Place phyllo shell with cup in 15½" by 10½" jelly-roll pan. Repeat with remaining phyllo sheets and margarine to make 4 shells in all.